Presentation on theme: "The MUFFIN Method. Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly COARSE yet TENDER texture. Quick breads made."— Presentation transcript:
The MUFFIN Method
Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly COARSE yet TENDER texture. Quick breads made with the muffin method: Pancakes Muffins Some Coffee Cakes Fruit/Nut Loaves Spoon Bread
POUR vs. DROP Batters POUR: –Waffles –Pancakes –Popovers DROP: –Muffins A basic muffin recipe can be altered in many ways, with fruits or nuts added for variety!
Why do we use the MUFFIN method? The challenge is to avoid OVERMIXING! –These recipes contain very little fat (tenderizing) –BEATING muffin recipes yields a chewy, heavy texture, with lots of tunnels inside and peaks on top
The MUFFIN Method 1.Measure all ingredients accurately. 2.Sift the dry ingredients together in a mixing bowl. 3.Using the back of a spoon, make a well in the center of the dry mixture. 4.In a small bowl, beat all liquid ingredients until well-blended. 5.Pour the liquid ALL AT ONCE into the dry ingredients. 6.Fold in the dry ingredients until they are just moistened. Use as few strokes as possible.
Then what? Gently spoon the batter in greased or papered muffin tins (or loaf pans). Fill no more than 2/3 of the way full!
A good muffin… Light, evenly browned crust Rounded, pebbly tops Symmetrical shape Uniform texture
A bad muffin… Top has peaks Low volume Inside is chewy and heavy Has lots of TUNNELS inside –A tunnel is an air space in the batter!